Milk chocolate bar From fair trade and sustainable agriculture Votre sélection : Cameroon Lait Gourmand (40% cocoa)

Cameroon (40% cocoa) 

The Cameroon bean is distinguished by its frank, direct and persistent taste . Through this milk chocolate (40% cocoa), Sigoji allows you to rediscover the magic of chocolate thanks to its know-how and this exceptional raw material. 

Allergens: Lactose, Soy.

Congo (55% cocoa) 

The Congo bean , Ituri region formerly known for its coffee , produced in small quantities and of organic origin is a vintage . 

Each quality of cocoa has a unique flavor taste . Sigoji brings out its roundness and makes it a deliciously milky 55% cocoa milk chocolate. 

Allergens: Lactose, Soy.

Cameroon, the roots of Euphrasie Mbamba

Euphrasie Mbamba affirms that no cocoa in the world can compete with African cocoa.

But then, what is the best African chocolate? It is difficult to provide a categorical answer, but Euphrasie's heart is capsized for Cameroonian cocoa from the land of her ancestors .

The requirements of cocoa cultivation

Growing cocoa beans requires many conditions :

• Heat (never less than 15°C)
• High humidity
• Regular rains
• From the shadow

These conditions can only be met in equatorial regions . This is why cocoa beans are only grown in a few countries.

Sigoji's social and societal commitment

For chocolatiers like Sigoji, who place quality as a core value, preserving the great vintages of cocoa represents a crucial issue .

It is in this spirit that Sigoji founded the Club des Chocolatiers Engagés in 2020 with other passionate chocolatiers.

The objective: to provide economic guarantees to African cooperatives and producers to encourage good agricultural practices and ensure the sustainability of plantations .

It is therefore a human, economic and gastronomic commitment .

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